tag:blogger.com,1999:blog-82090164887159834182024-03-12T19:20:26.805-07:00厨房乐翻翻闹闹乐一乐秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-8209016488715983418.post-8422325971432143342012-02-08T22:37:00.000-08:002012-02-09T02:31:03.607-08:00提拉米苏II<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5707022162704327298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMfUn4lOvO_-QxJVyih1HW8_n43EzN7lj9fyQg3uBnL6XC0wnbmBw1F3rclCcZWJanet6UlhiBjSPI0f0z3IFd3PgBDP2OJI4BVkwPZmP2y2FtwofyfttGNDR4NUKvM3lCgvNjM5ApmI/s400/DSC_1121.jpg" /><br /><br /><div align="center"><span>这是去年的作品了!<br />不想让自己有压力,只有在有空时才把作品贴上来。<br />“心静自然凉”,才能把事情做好!</span></div><br /><div align="center"><span></span></div><br /><div align="center"><span></span></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5707021953914771650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5ZU1Q2Rh7BOrKPQ71KXJS4D_xIaWkAp7VkjZa9N-wgn9ZqCjedqLVr35_FMQ9g_8857mG6b9kKKmkM496AHwcDJBvEYoLzvQhofTyGOKzXu9P7PAI5cIgGXw4SksCr1KdXEn7OVeHSE/s400/tiramisu1.jpg" /><br /><br /><div align="center"><span><span>做过了无蛋的提拉米苏,这次试了<a href="http://singmei1218.blogspot.com/2009/08/tiramisu_27.html">Mikiko</a>的有蛋提拉米苏!<br />虽然知道蛋可以生吃,但对有蛋而无需烘培的蛋糕,却不怎么敢尝试做。<br />这款的蛋黄有隔水加热,有杀菌的作用,所以不妨一试了!<br />谢谢<a href="http://singmei1218.blogspot.com/2009/08/tiramisu_27.html">Mikiko</a>的分享。<br /><br />Mascarpone Cheese 一买就是500克装的,所以做了双份!<br />我把咖啡酒糖液加薄了,咖啡味太重,孩子不喜欢。<br />不过,我还是建议糖液要浓一点比较好,<br />因为在切的时候,糖液没那么容易流出来。</span></span></div><br /><div align="center"><span><span></span></span></div><strong><span style="color:#cc0000;">~提拉米苏II~</span></strong><br /><br />材料:<br />蛋黄---------4个<br />糖-----------80g<br />Mascarpone Cheese-----500g<br />Whipping Cream--------450g(打6分发)<br />鱼胶粉-------20g<br />热水---------100g<br />手指饼-------适量<br />可可粉-------适量(洒面用的)<br /><br />参考了以前的食谱<br />咖啡酒糖液:<br />Nescafe咖啡粉-------2汤匙<br />糖-------------------2汤匙<br />热水-----------------160g<br />咖啡酒---------------2汤匙<br />混合所有材料调均匀,待用。<br /><br />做法:<br />1)先将鱼胶粉和热水混合搅至鱼胶粉完全溶化,待用。(盖住,以免干硬)<br />2)蛋黄和糖打均,隔水加热,边用打蛋器打至发白,离火。<br />3)加入鱼胶液拌均匀,再加入Mascarpone Cheese搅拌至幼滑。<br />4)再加入打起的Whipping Cream拌均匀即可。<br />5)将手指饼沾上咖啡液,排在蛋糕模底部,倒进半分的芝士糊,再排上沾了咖啡液的手指饼,再将其余的芝士糊倒进去,抹平后,放进冰箱冷藏3小时以上。<br />6)冷藏后,撒上可可粉,然后脱模,再将其余的手指饼排在旁边,绑上丝带即可。秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com6tag:blogger.com,1999:blog-8209016488715983418.post-42616866135288356272012-01-30T23:34:00.000-08:002012-01-31T02:08:33.032-08:002012龙年吉祥如意 及 应节蛋糕<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqxjVzLdlo7l6NbgIMuV1wTF7kjnwvhZeevsB5PHF3Sn9M27B3j07OSnLghHRrEu5L3WmGtHmo5kT4f8f7Q57MSCKnW1Fx4lhu_SMOvdqizkmS2Ns5xN350aHPFY93oUzPIGdtvFD0FU/s1600/DSC_1211.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703700324536203618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqxjVzLdlo7l6NbgIMuV1wTF7kjnwvhZeevsB5PHF3Sn9M27B3j07OSnLghHRrEu5L3WmGtHmo5kT4f8f7Q57MSCKnW1Fx4lhu_SMOvdqizkmS2Ns5xN350aHPFY93oUzPIGdtvFD0FU/s400/DSC_1211.jpg" /></a><span>就已这“发财鱼生”恭祝大家龙年:<br /><strong><span style="color:#ff6600;">年年有余,万事如意<br />身体健康,合家平安<br />财源广进,步步高升<br />新年快乐,恭喜发财 </span></strong></span></div><br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0X_FOD5Y3vfwrqagoA4XpQtnL5LhtZcA1eZQRIoGDnSnCN6Ww5MyxXS8-nFuQl6D8-P6SzmpMj4Ovcsi-dPy6R5opuSKjoFInCTWL5MAzcTevA_MxdLo1Bf4sULlxxCYsPcmfjlTITSw/s1600/CNY-lunch+buffet.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703700083045915746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0X_FOD5Y3vfwrqagoA4XpQtnL5LhtZcA1eZQRIoGDnSnCN6Ww5MyxXS8-nFuQl6D8-P6SzmpMj4Ovcsi-dPy6R5opuSKjoFInCTWL5MAzcTevA_MxdLo1Bf4sULlxxCYsPcmfjlTITSw/s400/CNY-lunch+buffet.jpg" /></a><span>这是年初一和家人一起在Concorde Hotel的Spices Cafe享用的国际午餐布飞。<br />中式面食米类、海鲜、炸软壳蟹。。。<br /><br /></span></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQXmo2aC0U7MPJ8wtWTzGNLxOBH2KujnAZfbP-4-jUvPbPr3iEbY2YiRjwi9_mxim7bDV7q-b5U-guYhn4cbU146UMvx9hZKNnZS9E3S3TpAc6DxZ1X2JaYvCRLz1u2o9-m0GvegfwVU/s1600/CNY-lunch+buffet1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703700080209557010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQXmo2aC0U7MPJ8wtWTzGNLxOBH2KujnAZfbP-4-jUvPbPr3iEbY2YiRjwi9_mxim7bDV7q-b5U-guYhn4cbU146UMvx9hZKNnZS9E3S3TpAc6DxZ1X2JaYvCRLz1u2o9-m0GvegfwVU/s400/CNY-lunch+buffet1.jpg" /></a><span>西式烤肉及酱汁、日式寿司。。。<br />漏了日式的炸蔬菜。。没拍到!<br />其实吸引我的是。。那个西瓜雕刻 !</span><br /><br /></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdBtGx9my9C12DDKNsnByKzx4dx0OksafOa0EIk_Bzd2AJArOdg_Akmnqigb1jZHM2fl92OlEthGIEn2gvTYVQkEIjd7aOlPL3Myr9hqwduTH5dQxoydI_cjYjf-VdEZeG6ye6DVtO2g/s1600/DSC_1203.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703700074279665074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdBtGx9my9C12DDKNsnByKzx4dx0OksafOa0EIk_Bzd2AJArOdg_Akmnqigb1jZHM2fl92OlEthGIEn2gvTYVQkEIjd7aOlPL3Myr9hqwduTH5dQxoydI_cjYjf-VdEZeG6ye6DVtO2g/s400/DSC_1203.jpg" /></a> <span>新鲜三文鱼、沙拉、茄子、肉干。。。</span><br /><br /></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cKsbAqZkp8MmhFtHXHFfMPiX0dEksDyHhFjc7JSeDV_MRjky7LthQ4MTzl-181niNWlQwK7LbQ4K_GdngYOoeSugYQRexD9coyJLm414oW46sILSU_E6j0ZMG56Y_ajTz3wUfLkC4BA/s1600/DSC_1204.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703700071226897522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cKsbAqZkp8MmhFtHXHFfMPiX0dEksDyHhFjc7JSeDV_MRjky7LthQ4MTzl-181niNWlQwK7LbQ4K_GdngYOoeSugYQRexD9coyJLm414oW46sILSU_E6j0ZMG56Y_ajTz3wUfLkC4BA/s400/DSC_1204.jpg" /></a><span>菇类、火腿、蔬菜沙拉、鸡鸭肉。。 </span><br /><br /></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Exl2a0tacnzr3lEdP4Q4YW9A6QajhJVsj55TKi59riA99Zyq6356Cv4lDAiIPQ711jjkR5GBSzM1mbCc4TW_Rwd6mvIDcTa5IEU8YrDrTKEodAiqkUWjKVMBomhKK6FoarcYABaDOGY/s1600/CNY-dessert1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703700065734544034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Exl2a0tacnzr3lEdP4Q4YW9A6QajhJVsj55TKi59riA99Zyq6356Cv4lDAiIPQ711jjkR5GBSzM1mbCc4TW_Rwd6mvIDcTa5IEU8YrDrTKEodAiqkUWjKVMBomhKK6FoarcYABaDOGY/s400/CNY-dessert1.jpg" /></a><span>饭后糕点、水果、巧克力火锅。。。 </span><br /><br /></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjYWZ73H21oG09Awym_3PqRo6DK0P7y0NzmALT7LsYeiOt51Uu0NE0F3zoVQkPUF5zmqA8PCR9IXtv2WMoY1JMbXElH7dwcA_veF7xY1WSjpHA9AtGyOEkhyXDQU2QKszsZ-202jkhpQ/s1600/DSC_1197.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703699575287704114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjYWZ73H21oG09Awym_3PqRo6DK0P7y0NzmALT7LsYeiOt51Uu0NE0F3zoVQkPUF5zmqA8PCR9IXtv2WMoY1JMbXElH7dwcA_veF7xY1WSjpHA9AtGyOEkhyXDQU2QKszsZ-202jkhpQ/s400/DSC_1197.jpg" /></a><span>糕类。。。</span><br /><br /></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgvEs8vClnnkh7_d6ffxEEEY9k9rD4XchFTEwjPpcxor3JZ-0wwCUP0XVwjLFsF265naOk8pUep6vUQs0kh9b_qvTAswijT7XSbCb5PH3icmoYzvVq-udz1cFsRWR4ulun5H_Ix48rw0Q/s1600/CNY-soup.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 364px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703699577175555666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgvEs8vClnnkh7_d6ffxEEEY9k9rD4XchFTEwjPpcxor3JZ-0wwCUP0XVwjLFsF265naOk8pUep6vUQs0kh9b_qvTAswijT7XSbCb5PH3icmoYzvVq-udz1cFsRWR4ulun5H_Ix48rw0Q/s400/CNY-soup.jpg" /></a><span>拉沙、鱼翅羹、蘑菇汤。。。</span><br /><br /></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirocDK6uu9RxzDmqWQy_PHgCjHhupoI3AKc_yhjPSSMrZrqslH0RGjykaL2IcUIXBlludANMDjBdqyWa9xLpbhfzgSWYqfbZEuo1Nw36c9vLzxR_sjELMpKMJ8fCtesCAA4xjTSgGwSLA/s1600/CNY-dishes.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 364px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703699566610172690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirocDK6uu9RxzDmqWQy_PHgCjHhupoI3AKc_yhjPSSMrZrqslH0RGjykaL2IcUIXBlludANMDjBdqyWa9xLpbhfzgSWYqfbZEuo1Nw36c9vLzxR_sjELMpKMJ8fCtesCAA4xjTSgGwSLA/s400/CNY-dishes.jpg" /></a>太多菜式了,每样拿一点,就可以吃到饱饱了!</div><br /><br /><br /><br /><div align="center"><br /><span><strong><span style="font-size:130%;color:#993300;">应节蛋糕</span></strong></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianQXiIFZEzNLIlwKAN1NK5CynR4VCgKfaHGqZQuQ-SQ0JvktLOfxsk5HjoJEwrvxiceQGUHeI0DsfcGwCuSFFW4J4UvkpzK2NzD_dRlivqhJjpxCT_wKGuiiOZsIfWOji71URI83q174/s1600/DSC_1183.jpg"><strong><span style="color:#993300;"></div><span style="font-size:130%;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 225px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703699563616469842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianQXiIFZEzNLIlwKAN1NK5CynR4VCgKfaHGqZQuQ-SQ0JvktLOfxsk5HjoJEwrvxiceQGUHeI0DsfcGwCuSFFW4J4UvkpzK2NzD_dRlivqhJjpxCT_wKGuiiOZsIfWOji71URI83q174/s400/DSC_1183.jpg" /></span> <br /><p align="center"></span></strong></a><span>不想在过年时,只吃白面包,<br />所以在年除夕的前夕,一口气做了四个蛋糕!<br />两个戚风和两个布朗尼!</span></p><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGHu7pnw_Mt357cyve3eEKuYCe-ZolcFHenncLdaJoOY6z2GDUGOA9x69hBkijqN41-auovvaeKCDY8bQkgj13N_Jpmpq_JX0KRVBcC5oaddM9zYO6xuH64LcBwFDo-_eGT7oWIrZD2Q/s1600/DSC_1185.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703699564796426034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGHu7pnw_Mt357cyve3eEKuYCe-ZolcFHenncLdaJoOY6z2GDUGOA9x69hBkijqN41-auovvaeKCDY8bQkgj13N_Jpmpq_JX0KRVBcC5oaddM9zYO6xuH64LcBwFDo-_eGT7oWIrZD2Q/s400/DSC_1185.jpg" /></a><br /><br /><br /><br /><div></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com4tag:blogger.com,1999:blog-8209016488715983418.post-34346690213051826992012-01-10T03:08:00.000-08:002012-01-10T06:45:13.474-08:00香浓布朗尼 Fudgy Brownies<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVLfphoBcvkcukJaLKY6rrorAiPiCQ99KaScGr0twuRtdBNy_AWTBMk_AXGvYjNJ7fXt30stqJzToR3fcIX7rugENLFZpnLSgC3V3QfNU6LdfbepED-X1i5vT2wInNmZa0UtAQsHtBbI/s1600/DSC_1029.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 301px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695972691124536098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVLfphoBcvkcukJaLKY6rrorAiPiCQ99KaScGr0twuRtdBNy_AWTBMk_AXGvYjNJ7fXt30stqJzToR3fcIX7rugENLFZpnLSgC3V3QfNU6LdfbepED-X1i5vT2wInNmZa0UtAQsHtBbI/s400/DSC_1029.jpg" /></a><span>我说过的布朗尼,吃了不会想要再吃外面买的了!<br />就是这款啦!不会干干的,带点湿软,yummy!</span></div><br /><div align="center"><span></span><br /></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YkHeUXAKQ1igyoVpxnHQiFf5E0rvxKoNu5egc7eYcwSMynlgEYdoMFKvqf3NCp3PV64lWLiGcZc4sQsAgBxtC2x4mJZTn2cmE6Qnw1dWp91fj2WbyVnnbQdDYRB1THpyljp3flSpypY/s1600/Fudgy+brownies1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695972691447695778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YkHeUXAKQ1igyoVpxnHQiFf5E0rvxKoNu5egc7eYcwSMynlgEYdoMFKvqf3NCp3PV64lWLiGcZc4sQsAgBxtC2x4mJZTn2cmE6Qnw1dWp91fj2WbyVnnbQdDYRB1THpyljp3flSpypY/s400/Fudgy+brownies1.jpg" /></a><span>奇怪啦!为什么一些有核桃,一些没有核桃呢?<br />是因为我家小孩不爱吃核桃,所以就一半放一半不放咯!<br />呵呵呵。。。。</span><br /><br /></div><br /><div align="center"></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CKaDnARqrhhSoeWBN_fZ2MB17gPq4X1FjSdMU6g_8zQu2CehTYK4K92Yv8_WZ1JgXhk1IoSz0R0hBa8nmJ2pjbYC-xqITw5OV012ALcKIjcQHOz-uA9GH8mstDEap1rq1Q_YD6r0dGA/s1600/Fudgy+brownies.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695972680836335810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CKaDnARqrhhSoeWBN_fZ2MB17gPq4X1FjSdMU6g_8zQu2CehTYK4K92Yv8_WZ1JgXhk1IoSz0R0hBa8nmJ2pjbYC-xqITw5OV012ALcKIjcQHOz-uA9GH8mstDEap1rq1Q_YD6r0dGA/s400/Fudgy+brownies.jpg" /></a></div><br />采用了Miss Sofiah 的食谱。有稍为更改一些。<br /><br />~<strong><span style="color:#660000;">香浓布朗尼</span></strong>~<br /><br />材料:<br />无盐牛油-------280g<br />可可粉---------105g<br />幼糖-----------380g<br />香精------------2tsp<br />鸡蛋------------4粒(每粒60g)(或4小粒蛋+1粒蛋黄)<br />面粉------------110g<br />核桃------------适量<br /><br />做法:<br />1)将牛油和可可粉隔热水搅至溶化。<br />2)离火加入糖和香精搅拌均匀,稍凉五分钟。<br />3)再加入第一粒鸡蛋拌均匀后才加另一粒蛋,加完为止。<br />4)加入面粉拌均匀,后加入核桃拌均匀。<br />5)将面糊倒入已铺好油纸10x10的烘盘。<br />6)放进已预热的烘炉以165度、上下火、中层,烘20-25分钟。<br /><br /><span style="color:#ff0000;">Note:</span><br /><span style="color:#ff0000;">1)再试看布朗尼是否烘好,竹签拔出来有点沾粘就可以了(请看图片)。</span><br /><span style="color:#ff0000;">2)烘好后,将它取出待凉,即可享用。或放冰箱让他硬一点会更好。</span><br /><span style="color:#ff0000;">3)享用不完的布朗尼,需要放冰箱冷藏。</span><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCwtGIElBt2V5832wnMyQeIgZbwlqSImLjKheOw2mEe7HSpDiBgNCLxXO4eoDFhjluWEBKP2mhUFOwrLAiY15njUAyNhmVPU2SmjHVEuuAtpzyF7AcJ-W1ESLGvazJRFfgshC8nGgv1E/s1600/DSC_1033.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695972676478956194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCwtGIElBt2V5832wnMyQeIgZbwlqSImLjKheOw2mEe7HSpDiBgNCLxXO4eoDFhjluWEBKP2mhUFOwrLAiY15njUAyNhmVPU2SmjHVEuuAtpzyF7AcJ-W1ESLGvazJRFfgshC8nGgv1E/s400/DSC_1033.jpg" /></a><br /><br /><br /><div></div></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com2tag:blogger.com,1999:blog-8209016488715983418.post-23759515343513911162012-01-08T01:36:00.000-08:002012-01-08T02:21:01.716-08:00简易巧克力雪糕(二)<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 288px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695193589108590514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWWxJjo_Ih4tEd9guihpXHdjmXGxJ2odawlXs7URoEmNfWWI8nSABUnplWNCAVjBA9OjiiMG7yxf0J-NPdOE0w45Dz9RVvA410PoTf8Y86pQDK7LtwlYiD0IlR_ghfq9rqcYAvRGoJLw/s400/DSC_1078.jpg" /><br /><br /><div align="center"><span>雪糕的魅力真是无法挡!<br />还来不及挖第三第四杯,第一第二个空杯就已经递过来了!<br /><br />又再次用了<a href="http://funkitchen24.blogspot.com/2011/12/blog-post_13.html">简易雪糕</a>的食谱。<br />这次把糖减到了30g,可可粉放了5-6汤匙。</span></div><br /><div align="center"></div><br /><div align="center"></div><br /><div align="center"></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 260px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695193591582340258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2BR1ZKBjjYBH3Qt16J7blWHtNHEw4SN04Gy2XuXumxOYOvGoNRUkrHDx5pOmduuUvvdAwGktpU6ae_rX4cJTJV3rmi7FWqycrBP0ZWNu75-Uvo2n3GjzTkdYgCEr0ofo43fVfplVPc0s/s400/DSC_1079.jpg" /><br /><br /><div align="center"><span>因为太快溶化了,所以不管三七二十一,挖了一汤匙的巧克力雪糕,<br />乘雪糕还没溶化前,快快扑抓了这镜头!</span></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com2tag:blogger.com,1999:blog-8209016488715983418.post-54229601221699497592011-12-13T05:47:00.000-08:002011-12-13T06:54:36.921-08:00简易雪糕<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjoZBu1R-EWdhIbWj8QgS7wPPatn8VFk-KFb4FYKkW9THMPcbNJUA5PUQqc37tyLCpM29m0YEj1CB8qtTkssmt_NbYpSnThFIPWdilzHEtuksRJ5a1sm9vgdA0L4Z5ZDPCLL-n2xCd6o/s1600/DSC_1039.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 247px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5685609984138139490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjoZBu1R-EWdhIbWj8QgS7wPPatn8VFk-KFb4FYKkW9THMPcbNJUA5PUQqc37tyLCpM29m0YEj1CB8qtTkssmt_NbYpSnThFIPWdilzHEtuksRJ5a1sm9vgdA0L4Z5ZDPCLL-n2xCd6o/s400/DSC_1039.jpg" /></a><span>很早以前就跟孩子说要学做雪糕。。。<br />他们也等到了颈项长长的 。。。(-_-;)<br />无意间在书局看到了Y3K的简易雪糕,材料简单,决定一试!</span><br /></div><br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYwDgBd6VUSu1SHh0JpcONneSF0hcNr-hN4OZ2_0tN8WVt2RxPYUBNvsWTG3I_wmpqJBVP7yifAXVgaPxXUNi-_2-T1t8wTm6QMSiXrrKLKuzNgLoMvNC8_4XpKGX1ab-iZOhoL0qf9k/s1600/Ice-Cream.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5685609982839973122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYwDgBd6VUSu1SHh0JpcONneSF0hcNr-hN4OZ2_0tN8WVt2RxPYUBNvsWTG3I_wmpqJBVP7yifAXVgaPxXUNi-_2-T1t8wTm6QMSiXrrKLKuzNgLoMvNC8_4XpKGX1ab-iZOhoL0qf9k/s400/Ice-Cream.jpg" /></a><span><span><span><span><span><span>是第一次做,可可粉只放了1茶匙 。<br />若要深巧克力色,可再加多一些可可粉。<br /></span></span></span></span></span></span></div><br /><div align="left"></div><br /><div align="left">《简易雪糕》<br /><br />材料A:<br />咖啡奶精粉-------150g<br />淡奶--------------400g<br />糖----------------50g(很甜,可减)<br /><br />材料B:<br />香草精-----------1tsp<br />可可粉-----------1tsp(太浅,可再加)<br /><br />做法:<br />1)将A混合搅至材料完全溶化,过滤入容器中,放进冰冻格冷藏6小时或3/4凝固。<br />2)之后取出,用汤匙挖松一下,才用搅拌器搅打至膨胀多一倍,再加入材料B搅拌均匀。再放入冰冻格冷藏至硬即可。<br /><br /><br /></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com0tag:blogger.com,1999:blog-8209016488715983418.post-53189907320940003542011-12-03T07:26:00.000-08:002011-12-03T08:51:23.207-08:00蓝莓芝士蛋糕(无需烘培)<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacbFJHBrohq0e0bnJTI4CeZaHpnhp1AHZVEJ18XnHRWJ7j8AE2xJLGhzGqW6oDDV3k_sDj0o3OcAIcFusnlnWuMVLpnbv0pnrRtR3E1SIFN8dibn-NuB9VP0Bv6gBFr7YZ1nQJjIlKhM/s1600/DSC_0961.jpg"><img id="BLOGGER_PHOTO_ID_5681924224238104978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacbFJHBrohq0e0bnJTI4CeZaHpnhp1AHZVEJ18XnHRWJ7j8AE2xJLGhzGqW6oDDV3k_sDj0o3OcAIcFusnlnWuMVLpnbv0pnrRtR3E1SIFN8dibn-NuB9VP0Bv6gBFr7YZ1nQJjIlKhM/s400/DSC_0961.jpg" border="0" /></a><br />孩子超爱吃的芝士蛋糕!<br />怎么吃也吃不腻!<br />这次选择了蓝莓口味的!<br /><br /><img id="BLOGGER_PHOTO_ID_5681924223683826658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYjO6xMmtqZiY0fM6sopfHKokLfzH8pXiPjMvb-4zUIUaGBnfdJrmZsyG6p3nmhH1iPXVv0W1F7SQ-p7tdJvvMbplWeEL8A9kxiB80LeV8dW2R7mNrCHnfYj3RQFNOB_tbzebfN2pcbE/s400/DSC_0966.jpg" border="0" /></div><br /><p><span><strong><span style="color:#663366;">蓝莓芝士蛋糕</span></strong></span></p><br /><p><span><span>饼底:</span></span></p><br /><ul><br /><li><span><span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>200g--------消化饼(压碎)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li><br /><li><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>60g--------溶化牛油 </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li></ul><br /><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>将压碎的饼干与溶化牛油混合均匀,后压入8"x3"的圆模型里。放进冰箱冷藏1小时备用。</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><br /><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span>芝士馅:</span></p><br /><ul><br /><li><span>500g--------芝士奶油</span></li><br /><li><span>160g--------幼糖(蛮甜的,可减)</span></li><br /><li><span>2 汤匙半----柠檬汁</span></li><br /><li><span>1汤匙半----鱼胶粉(有点软,可加至2汤匙)</span></li><br /><li><span>4汤匙------热水(同样的要加至6汤匙)</span></li><br /><li><span>300g-------打发奶油whipped cream</span></li><br /><li><span>适量--------蓝莓酱</span></li></ul><br /><p><span>做法:</span></p><br /><ol><br /><li><span>将鱼胶粉与热水混合搅拌至溶化,备用。</span></li><br /><li><span>将芝士奶油和糖以中速度打发。</span></li><br /><li><span>顺序加入柠檬汁、鱼胶粉水及打发奶油,搅拌均匀即可。</span></li><br /><li><span>将一半的芝士糊倒入饼模里,用汤匙把蓝莓酱加在不同角落,再用汤匙划几下,再将其余的芝士糊倒入,从复同样的做法将蓝莓酱加入。完成后放进冰箱冷藏5-6小时,即可享用。</span></li></ol><br /><p></p>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com2tag:blogger.com,1999:blog-8209016488715983418.post-83736860804017627082011-12-03T05:53:00.000-08:002011-12-03T07:17:18.771-08:00手拌式的布朗尼<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUInIalxxz_cDkQy3wnGzha8L4tWInfjD18LvxaIzlgFX2Ad2J1eZWieCqLMfacLlzUPI9-g6D8lJVSbr4oqjpFi4_WBKp-Y3hWKB2mN7nLkI6Da_oxWLenGFF7hslfxzi3B0wzdFNuY/s1600/DSC_0904.jpg"><img id="BLOGGER_PHOTO_ID_5681902645734022818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 225px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUInIalxxz_cDkQy3wnGzha8L4tWInfjD18LvxaIzlgFX2Ad2J1eZWieCqLMfacLlzUPI9-g6D8lJVSbr4oqjpFi4_WBKp-Y3hWKB2mN7nLkI6Da_oxWLenGFF7hslfxzi3B0wzdFNuY/s400/DSC_0904.jpg" border="0" /></a><span>只为了<a href="http://neyeeloh.blogspot.com/2011/10/ph.html">爱丝特</a>所说的表层的干皮,所以试做了!<br />做法和我想是做的布朗尼,有点差异! </span><br /></div><br /><div align="center"></div><br /><div align="center"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJ2_NVzDhkKX_VmLcZfSCr_MO5dsGZ6TPVgZhaKcgn8DeKl2hE-Xhu2YUOWYHDxy_jjMMHwID9DPG_1u2NkcJW01ykMr-b4Av12XdOrUA235A_UK4_6mgMu98QZGIuRviw627SyAmhzY/s1600/brownies%2528Skin%2529.jpg"><img id="BLOGGER_PHOTO_ID_5681902645303266434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 364px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJ2_NVzDhkKX_VmLcZfSCr_MO5dsGZ6TPVgZhaKcgn8DeKl2hE-Xhu2YUOWYHDxy_jjMMHwID9DPG_1u2NkcJW01ykMr-b4Av12XdOrUA235A_UK4_6mgMu98QZGIuRviw627SyAmhzY/s400/brownies%2528Skin%2529.jpg" border="0" /></a><span>食谱来自:<a href="http://blog.sina.com.cn/s/blog_494a12dc01017awo.html">是烦</a>。谢谢他们的分享!<br /><br /><strong>手拌式的布朗尼</strong><br /><br />材料:<br />125g--------牛油<br />70g---------黑巧克力(我用了半甜巧克力粒)<br />2个---------鸡蛋<br />60g---------面粉<br />110g--------幼糖<br />100g--------核桃仁(我没放)<br /><br />做法:<br />1) 巧克力隔热水溶化,降温备用。<br />2) 软化牛油搅至光滑,不用打发,加入已降温的巧克力,搅拌均匀。<br />3) 慢慢的加入蛋液,搅拌均匀。<br />4) 顺序加入幼糖、面粉和核桃仁,搅拌均匀即可,不需要过度搅拌。<br />5) 将面糊倒入已铺好油纸(grease paper)的烤模18cm x 18cm(我的是9"x9")。<br />6) 放入已预热的烤箱,160度,中层,上下火,烤20分钟左右。</span>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com0tag:blogger.com,1999:blog-8209016488715983418.post-14703769969551964542011-10-29T05:54:00.000-07:002011-10-29T07:53:51.030-07:00巧克力戚风蛋糕<div style="TEXT-ALIGN: center"><a style="TEXT-ALIGN: left" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PISHZaM16azLpDVG_qrJ_OB4UsvO9db4pawYjl76u1XSTk0o5JpWMauTBfYS4QJ_dUMWWV5jm1brdd2zEEpE_RlKNIyKhop_lmFimtZfYRS-QFfslMyrWWR3qXMlvhx2sEAIU0wL4VU/s1600/DSC_0818.jpg"><img id="BLOGGER_PHOTO_ID_5668897933677749266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PISHZaM16azLpDVG_qrJ_OB4UsvO9db4pawYjl76u1XSTk0o5JpWMauTBfYS4QJ_dUMWWV5jm1brdd2zEEpE_RlKNIyKhop_lmFimtZfYRS-QFfslMyrWWR3qXMlvhx2sEAIU0wL4VU/s400/DSC_0818.jpg" border="0" /></a></div><br /><div style="TEXT-ALIGN: center">再来个戚风!巧克力戚风蛋糕!</div><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_JvxyeWJ35LRC0h7qVhqLA418eSU73D7qBlNm-5qTFF5blwDkUghgt8O9GKGb7MDz81lXOjQrLw4DEXHzC06RUZ5lFYMYiK62xo9yhkAfwTQxIkwADjRq-nCUhNYYs6m9pC4povkx3o/s1600/DSC_0821.jpg"><img id="BLOGGER_PHOTO_ID_5668897941906925650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 332px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNtroW-qv5iinNTJ9CYL8852U2qaaERE2VRFnZ4g7bcZ2IvNb6dWyKmk1jln_TlbqIiX4pQlQ4J9febuWiVqX67W4qT-WdREpI0E-WZn5Fve2X4IMwk0coU2SXsFbTO_XrdE4qUi5Icc/s400/Chocolate+Chiffon+Cake.jpg" border="0" /></a><span style="font-size:+0;"><span style="font-size:+0;"><span style="font-size:+0;"><span style="font-size:+0;"></span></span></span></span></p><br /><p align="center"><span><span>这巧克力戚风口感干了一点,或许可以再加多一点油。<br /></span></span><span><span>蛋黄糊:蛋黄4粒、糖40g、油30g、鲜奶90g、面粉60g、<br />可可粉30g、发粉1tsp。<br />蛋白糊:蛋白5粒、塔塔粉1/4tsp、糖60g。<br /></span></span><span><span>一般戚风的做法,可参考<a href="http://funkitchen24.blogspot.com/2010/06/blog-post_847.html">这里</a>。<br /></span></span><span><span>用了24cm空心模,</span></span><span><span>以165度烘20分钟再用155度烘40分钟。(看个人烘炉而定)</span><span style="font-size:+0;"><span style="font-size:+0;"><span style="font-size:+0;"><span style="font-size:+0;"><span style="font-size:+0;"><span style="font-size:+0;"> </span></span></span></span></span></span></span><br /><span style="font-size:+0;"><span style="font-size:+0;"><br /></p></span></span><br /><p></p>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com2tag:blogger.com,1999:blog-8209016488715983418.post-30771970293072967912011-10-29T01:22:00.000-07:002011-10-29T03:33:21.828-07:00三试戚风(二)~蔓越莓戚风蛋糕~<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkxItNwhrTpY_KKTSysq1uY-CstZ3rgDBjfYJ7d3Dg_3-T57vkYTaCmAIhJUSHJqBTWV0-di19kGTGynILLsUGwDVcLn_DFQHtBz07QlkdCgg7_fdlRPPqZDx6bV11m1jJd_kfdjtpn8/s1600/Cranberry+Chiffon+Cake.jpg"><img id="BLOGGER_PHOTO_ID_5668828375348971922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 336px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkxItNwhrTpY_KKTSysq1uY-CstZ3rgDBjfYJ7d3Dg_3-T57vkYTaCmAIhJUSHJqBTWV0-di19kGTGynILLsUGwDVcLn_DFQHtBz07QlkdCgg7_fdlRPPqZDx6bV11m1jJd_kfdjtpn8/s400/Cranberry+Chiffon+Cake.jpg" border="0" /></a><span>蔓越莓戚风和<a href="http://funkitchen24.blogspot.com/2011/10/blog-post_23.html">香橙戚风</a>都是在同一时间做的。<br />烘的时间一样,所以也失败了两次!>.<<br /><br />上图是第一个,边沿有点沉。。。<br />食谱是用《吴景发烘培教室》的雪芳蛋糕食谱来做更改的。<br /><br />蛋黄糊: 蛋黄4粒、糖45g、油85g、Mixedberries Yoghurt drink 115ml、<br />面粉150g、发粉1tsp、蔓越莓50g。<br />蛋白糊:蛋白4粒、糖70g、塔塔粉1/4tsp。<br /><br />我用了21cm空心模,以165度烘15分钟,155度35分钟。</span><br /></div><br /><div align="center"></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-WN1SG29vISvgJCNzrphs4eWB9Gx6fThduEerKl6s3NJqIa0A8ZmiNUd1wSEeTM3xAtXfZEv1RRINGiFYXyk8vLCb8W1fFIu_DPZ3-WEL9pLE1UJEEW8MWD-G1dv5ACv1GKZCNQxfXI/s1600/Cranberry+Chiffon+Cake1.jpg"><img id="BLOGGER_PHOTO_ID_5668828376974552178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 336px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-WN1SG29vISvgJCNzrphs4eWB9Gx6fThduEerKl6s3NJqIa0A8ZmiNUd1wSEeTM3xAtXfZEv1RRINGiFYXyk8vLCb8W1fFIu_DPZ3-WEL9pLE1UJEEW8MWD-G1dv5ACv1GKZCNQxfXI/s400/Cranberry+Chiffon+Cake1.jpg" border="0" /></a><span>第二个,时间烘得不够长,所以。。。。(_ _;)/<br />这个嘛。。把蛋白增加了一粒,粉(用自发面粉)减少了 ,<br />蛋糕反而松软多了!</span></div><br /><div align="center"><span></span></div><br /><div align="center"><span></span></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbRZKJhCCuVPP6jvfAKN6rpYCOQTDCPQGHybXmzUVdMF9dHOsE4uWCyoMMFU3PQX3rSzIO5bybR3VRrV_97Wqp0WeSsoPaPRYfzaxS5w0RM7rBLXo-J3MsbDIZ4tiNdyn4q6k2hsvcSg/s1600/DSC_0812.jpg"><img id="BLOGGER_PHOTO_ID_5668828371733924018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbRZKJhCCuVPP6jvfAKN6rpYCOQTDCPQGHybXmzUVdMF9dHOsE4uWCyoMMFU3PQX3rSzIO5bybR3VRrV_97Wqp0WeSsoPaPRYfzaxS5w0RM7rBLXo-J3MsbDIZ4tiNdyn4q6k2hsvcSg/s400/DSC_0812.jpg" border="0" /></a> <span>第三个,虽然没沉,但烘得不够均匀。上层不够松发!<br /></span><br /><br /></div><br /><div align="center"><img id="BLOGGER_PHOTO_ID_5668828368391046002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 322px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYLsMLtffeNYLOZowo3ZzRcqP7025KwGJaTKN0emSUg0UJLBeERHRO-HKtsw1267Y5RTwWT9B40fdK0aWlqlDQ79aXSE7RjddRI_FT5s80gvFAC5HkOONxz-8MQWBDc70bwU2WBnRVoTc/s400/cranberry+Chiffon+Cake3.jpg" border="0" /><span>这戚风和第二个的食谱一样,只是时间稍微拉长了一点。<br /><br />蛋黄糊:蛋黄4粒、糖40g、油2tbsp、Mixedberries Yoghurt drink 85ml、<br />自发面粉95g、蔓越莓40g。<br />蛋白糊:蛋白5粒、糖50g、塔塔粉1/4tsp。<br /><br />戚风做法可参考<a href="http://funkitchen24.blogspot.com/2010/06/blog-post_847.html">橙汁雪芳蛋糕的图片</a>。<br /><br />用21cm空心模,以165度烘20分钟,155度烘40分钟。<br /></span><br /><br /></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com1tag:blogger.com,1999:blog-8209016488715983418.post-14212197264223515182011-10-23T19:44:00.000-07:002011-10-24T00:35:50.252-07:00三试戚风(一)~香橙戚风蛋糕~<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcOOJCNy7noU538W-83picxs4YPS4lBi-rsh8iQ5OqA100ESShheSjDitggd5jpLHRhgtt-7HxNaW-KuLQlB7KyTeLuNTA4M2n_6SYDSqZcanNho3jIOfuJB78Z2A1Asxca_dHi-_Byo/s1600/Orange+Chiffon+Cake1.jpg"><img id="BLOGGER_PHOTO_ID_5666887062016946642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 331px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcOOJCNy7noU538W-83picxs4YPS4lBi-rsh8iQ5OqA100ESShheSjDitggd5jpLHRhgtt-7HxNaW-KuLQlB7KyTeLuNTA4M2n_6SYDSqZcanNho3jIOfuJB78Z2A1Asxca_dHi-_Byo/s400/Orange+Chiffon+Cake1.jpg" border="0" /></a><span>较早前做的“<a href="http://funkitchen24.blogspot.com/2010/06/blog-post_847.html">橙汁雪芳蛋糕</a>” 是美美的。。。可表层却是满深黑色的!<br />心想再试做时,要把温度调低一点。。。可是。。却没把时间拉长!(@_@)<br />结果。。。试了再试。。。蛋糕沉了!\(_ _;)<br />嘻嘻。。。第三次才成功!\(^o^)/</span></div><br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtQF05RstpVu5UgJn0aj9iRXPqahl2m54hHmDWWM_9B5SkDR6kmkYCeSqg7ds7q5UKQ89SWhtbcF3N96yWAaebDHbhJZpNY67CngdX4Z_7gVpjp-9sP9ywE6kr7Qk6QT3OdeHOEA7444/s1600/DSC_0724.jpg"><img id="BLOGGER_PHOTO_ID_5666887061260574658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtQF05RstpVu5UgJn0aj9iRXPqahl2m54hHmDWWM_9B5SkDR6kmkYCeSqg7ds7q5UKQ89SWhtbcF3N96yWAaebDHbhJZpNY67CngdX4Z_7gVpjp-9sP9ywE6kr7Qk6QT3OdeHOEA7444/s400/DSC_0724.jpg" border="0" /></a><span>第一个失败品。。心情低落。。忘了拍整个蛋糕,比第二个还要沉。。。<br />我用了<a href="http://aiaikitchen.blogspot.com/2010/07/blog-post_25.html">aiaikitchen</a>的食谱,谢谢Doreen的分享。<br />蛋黄糊:蛋黄8个、鲜橙汁120g、糖40g、油90g、盐1/4tsp、面粉180g<br />蛋白糊:蛋白8个、糖140g、塔塔粉1/4tsp<br /><br />这戚风的蛋黄和蛋白是对比的,<br />和之前“<a href="http://funkitchen24.blogspot.com/2010/06/blog-post_847.html">橙汁雪芳蛋糕</a>”的4对7比起来的蛋糕体,来得密实。<br />我用了27cm的模,很大,如果时间拉长一点,会是很完美的蛋糕。</span><br /><br /><br /></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9uQ4gvG-j2pAGbhIRecpIvDQ7L4HA_IaJuKt-5UWHD-pC5dtov0XCBZ4sZ5Wy2zpvnEmZjMA_JYD_OhYYjOaNn5VgwUuhEHgVVzplNgS5hfoPIuRdDaUEJ2LwOUaZcGOVeix4rKqKls/s1600/Orange+Chiffon+Cake.jpg"><img id="BLOGGER_PHOTO_ID_5666887056042679298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9uQ4gvG-j2pAGbhIRecpIvDQ7L4HA_IaJuKt-5UWHD-pC5dtov0XCBZ4sZ5Wy2zpvnEmZjMA_JYD_OhYYjOaNn5VgwUuhEHgVVzplNgS5hfoPIuRdDaUEJ2LwOUaZcGOVeix4rKqKls/s400/Orange+Chiffon+Cake.jpg" border="0" /></a><span>第二个的失败品。。。沉了一半。。。(-_-;)<br />虽然沉了一半,但另一半却有达到戚风的松软度。<br />我个人认为这样的松软度才是真正的戚风蛋糕!<br /><br />我用了21cm的空心模,小了很多,材料也跟着减少了,这次改用了自发面粉。<br />蛋黄糊:蛋黄3个、盐1/4tsp、糖40g、鲜橙汁80ml、油2tbsp、自发面粉95g<br />蛋白糊:蛋白4个、糖60g、塔塔粉1/4tsp<br /><br />我调了165度烘20分钟,再把温度调到150度烘20分钟。<br />如果转移方向再烘多5-10分钟,我想就不会沉了。。。。<br /></span><br /><br /><br /></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4XU4yPy4aaJzwodAWbOXQnzN1fyoe7LSaIo1w_tRLKg2nnme9bSaD_053vlzu3yx1Zlnu4wxuzTSbt24WWg4viwxdkC-7VbznNOOf2aEYSwz0MYKT7q9fsqLSpQzZYH1eSoAoR8cphM/s1600/DSC_0796.jpg"><img id="BLOGGER_PHOTO_ID_5666887051416336530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4XU4yPy4aaJzwodAWbOXQnzN1fyoe7LSaIo1w_tRLKg2nnme9bSaD_053vlzu3yx1Zlnu4wxuzTSbt24WWg4viwxdkC-7VbznNOOf2aEYSwz0MYKT7q9fsqLSpQzZYH1eSoAoR8cphM/s400/DSC_0796.jpg" border="0" /></a> 第三个。。。成功了!^_^<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuSJ-5isalc-I1OePR2uRBEPtKZ1k_Q10_twXxBrVV3lNM14g9x1FEnO-VXXh90-7BHI3gmQqaNaAvSHed1RlqWsuAaSAfaAb24DAoEz4RttPlK2Wk6RajKDLs4yPhqNgH9CTy7ygleM/s1600/DSC_0797.jpg"><img id="BLOGGER_PHOTO_ID_5666887051751771890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuSJ-5isalc-I1OePR2uRBEPtKZ1k_Q10_twXxBrVV3lNM14g9x1FEnO-VXXh90-7BHI3gmQqaNaAvSHed1RlqWsuAaSAfaAb24DAoEz4RttPlK2Wk6RajKDLs4yPhqNgH9CTy7ygleM/s400/DSC_0797.jpg" border="0" /></a> 这次用了24cm的空心模,大一点,材料也加了一些。<br />蛋黄糊:蛋黄5个、盐1/4tsp、糖40g、鲜橙汁80ml、油2tbsp、<br />自发面粉100g、橙皮茸1粒。<br />蛋白糊:蛋白6个、糖60g、塔塔粉1/4tsp。<br /><br />做法可参考“<a href="http://funkitchen24.blogspot.com/2010/06/blog-post_847.html">橙汁雪芳蛋糕</a>”。<br /><br />用了170度烘了20分钟,再调150度烘40分钟。<br /><br /><br /></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com2tag:blogger.com,1999:blog-8209016488715983418.post-84457602437353741382011-10-16T18:58:00.000-07:002011-10-16T22:59:26.018-07:00日本芝士蛋糕<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BhfwwNH5-exG78Yy-4ZaY6wqI9vuljaqB9hSLvLAMn5DLKjERZELPPofLfh7mBVd-S-Doyz3OlASznhFOM5aoJD7RoxIRpt3UmNBpl4oQjUnq8qSLkulAaO5X-nd9EDnmMBb_bDxucA/s1600/DSC_0772.jpg"><img id="BLOGGER_PHOTO_ID_5664276050948261666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 262px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BhfwwNH5-exG78Yy-4ZaY6wqI9vuljaqB9hSLvLAMn5DLKjERZELPPofLfh7mBVd-S-Doyz3OlASznhFOM5aoJD7RoxIRpt3UmNBpl4oQjUnq8qSLkulAaO5X-nd9EDnmMBb_bDxucA/s400/DSC_0772.jpg" border="0" /></a><span>“<a href="http://www.christinesrecipes.com/2011/02/japanese-cheesecake.html">简易食谱</a>”真的不难也!<br />照着Christine的食谱,真的!我成功了!\(^o^)/<br />谢谢Christine的分享。<br /><br />之前觉得隔热水烘蛋糕。。。很麻烦,一直没有尝试做。<br />看了Christine的食谱及贴士,决定一试!</span></div><br /><div></div><br /><div></div><img id="BLOGGER_PHOTO_ID_5664276052016296770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 301px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3Ngg4bz4ny3VPXrpJDwqxZ0pjPkB8xYv1WpxLwAu6O0LaBtuYw84TVMEbFirDquZG5uvOG7o25jGU9kHzj1P5Qqto7288eowleTaxNIiyHYw68G0VUEOizcZsnvkQKj99us9fsVbzOI/s400/DSC_0775.jpg" border="0" /><br /><br /><div align="center"><span>Christine用了两个长方形模11.5cmx22cmx6cm,<br />而我用了大方形模9"x9"x2.5", 怕中间会不熟,所以把时间拉长了。<br />至于温度150度,我在烘了一小时后,表面还是白白的,<br />就把温度调到160度,20分钟后又调回150度。<br />我把蛋糕转移了方向再烘最后10分钟。<br />这个蛋糕花了一个半小时才烘好。(-_-;)</span><br /></div><br /><div align="center"><br /></div><img id="BLOGGER_PHOTO_ID_5664276055778016786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKE65h5eWb3x6xv0R9thVTXp7IdTLkbSU-EBYux_fWfoHEaEvhhc-Zrd_srBr7psj4XKtG6Sq-hu4QwV7ySp2qIBvvD3XppkN_GtXcFKA59zkpOtexuWsakvupr2rMqjco4zuRRT-ny8/s400/Japanese+Cheese+Cake.jpg" border="0" /> <br /><strong>日本芝士蛋糕</strong><br /><br />材料:<br />a)牛奶-----250ml<br />b)奶油芝士(Cream Cheese切粒,置室温软化)---250g<br /><br />牛油(切粒)-----60g<br />蛋黄--------------6个<br />低筋面粉(筛)---55g<br />粟粉(筛)--------20g<br />柠檬皮蓉----------1个<br /><br />蛋白--------------6个<br />塔塔粉------------1/4tsp<br />幼砂糖------------130g<br /><br />做法:<br /><br /><p align="left"><span><span><span><span><span><span><span><span>1)(a)和(b)隔水加热煮至完全溶解,没有粒粒至幼滑。<br />2)加入牛油,拌至溶解,离火,待凉些才加入蛋黄,完全拌均匀(蛋黄不能煮熟)。<br />3)粉类分3次加入拌均匀,确定没有粉粒,在加入柠檬皮蓉成面糊待用。<br />4)蛋白打至起泡,加入塔塔粉,继续打,糖分3次加入打至湿性起泡。<br />5)将蛋白糊分3次加入面糊拌均匀。倒入已铺好烘焙纸的模型。(我的是9"x9"x2.5")<br />6)置入另一个大烘盘,倒入半满的热水在盘上,小心放入烘炉中最低炉架上,以150度烘50-60分钟。(看个人烘炉而定)用竹签插进中央,如果没有面糊粘着,表示蛋糕熟了。<br /></span></span></span></span></span></span></span></span>7)熄火后,打开炉门几吋裂缝,待多10分钟(不要太久,否则会出汗水)。取出蛋糕,脱模在铁架上放凉,后置入雪柜中冷藏3小时,即可。</p>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com1tag:blogger.com,1999:blog-8209016488715983418.post-41386464391079607862011-09-13T08:33:00.000-07:002011-09-13T10:45:45.953-07:00芋泥酥皮月饼<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiz6gkdHSbHSKv5TBQh45NTEQUJhdBWumkIqmviYJavqo6SRtRKUJ0nPyqatSvrQMn30q72jO4f5tYKZam93qQnxjafzWgaO_krkM-tmSXvSh06zl8LIgOczqRpLi5eewJRUQ-Ar95gI/s1600/DSC_0633.jpg"><img id="BLOGGER_PHOTO_ID_5651868734853710930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiz6gkdHSbHSKv5TBQh45NTEQUJhdBWumkIqmviYJavqo6SRtRKUJ0nPyqatSvrQMn30q72jO4f5tYKZam93qQnxjafzWgaO_krkM-tmSXvSh06zl8LIgOczqRpLi5eewJRUQ-Ar95gI/s400/DSC_0633.jpg" border="0" /></a><span>第一次尝试做酥皮月饼,<br />第一次尝试做芋泥馅料。<br /><br />那一层层的皮很考功夫,临时在网上找了资料!<br />步骤是掌握了,可做出来的酥皮月饼却很粗旷!不够细致!</span><br /><br /><br /></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOn8k466vc3OoD7RGh2si6kM87Dtw6JuVbuRz99te4dF0i7Sv0jDeTsd4oy4KA_Q_dzQRsgSET_VR8sq9yh4eVUCy8WkO4Ux1crYyfqFfUsXDOQu_i9P3vAue28NdYWLxMMop8X3AJ0E/s1600/DSC_0636.jpg"><img id="BLOGGER_PHOTO_ID_5651868736895147586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOn8k466vc3OoD7RGh2si6kM87Dtw6JuVbuRz99te4dF0i7Sv0jDeTsd4oy4KA_Q_dzQRsgSET_VR8sq9yh4eVUCy8WkO4Ux1crYyfqFfUsXDOQu_i9P3vAue28NdYWLxMMop8X3AJ0E/s400/DSC_0636.jpg" border="0" /></a>少了咸蛋黄,看起来单调了点!<br /></div><br /><div><br /><span>芋泥酥皮月饼食谱来自《色香味-8月号2003》月刊<br /><br />(可做12粒)<br />馅料A:<br />切片芋头 350克<br />澄面粉 55克<br />幼糖 200克<br />香油 145克<br />芋头香精适量(我没放)<br />紫色素适量(我没放)<br /><br />馅料B:<br />咸蛋黄 12粒(蒸熟待凉)(我没放)<br /><br />做法:<br />1)切片芋头蒸20分钟至熟。<br />2)以搅拌器拌均澄面粉、切片芋头、幼糖及香油,接着加入香精及紫色素,搅拌后倒入模型里蒸20分钟成芋泥。<br />3)芋泥倒入盘里,待冷却后放进冰箱凝结。<br />4)搓均芋泥,分为12份,包入咸蛋黄。</span></div><br /><div align="center"><br /><br /><strong><span style="color:#ff6600;">芋泥制做法<br /></span></strong></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzX66XoHMOSMo9vyN1TDG3ESrMDe5VTwq3-3DDgWOp2xbOH4xTSYa12Yg_aKHEZBlPI7lozCWfU-C496-mB4kaoXwD_sZRkFEdJpG6Zmky6wkAvwfdfySJseT0TXZnvIrTyAxj2WYoIiA/s1600/yam+paste.jpg"><img id="BLOGGER_PHOTO_ID_5651868732617655858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzX66XoHMOSMo9vyN1TDG3ESrMDe5VTwq3-3DDgWOp2xbOH4xTSYa12Yg_aKHEZBlPI7lozCWfU-C496-mB4kaoXwD_sZRkFEdJpG6Zmky6wkAvwfdfySJseT0TXZnvIrTyAxj2WYoIiA/s400/yam+paste.jpg" border="0" /></a><span><span><strong>酥皮<br /></strong>水皮:<br />普通面粉 275克<br />白板油 55克<br />清水 150克<br />我加了一大匙的糖<br /><br />油心:<br />水仙面粉 215克<br />白板油 85克<br /><br />做法:<br />1)混合所有水皮用料,搓均成团,放置约10分钟后,分成克75克小粒。<br />2)混合均匀所有油心用料,分成50克小粒。<br />3)以75克的水皮包入50克的油皮。<br />4)压扁面团,擀成长片,卷起,再次擀平,卷起,切成两块,切面朝下。(可参考图片)<br />5)擀平面团,包入馅料。<br />6)置入温油中炸约8-10分钟,改用热油再炸约3-5分钟即可。</span></span> <br /><div></div><br /><div align="center"><br /><span style="color:#ff6600;"><strong>酥皮制作法</strong></span></div><img id="BLOGGER_PHOTO_ID_5651877402886746418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrck_b5l_IOgwym1jZzitoF5WOL1XXD6LZ-fpCrRNsX5-fbtXeHlAVdRsd3DX8lwCeAScnISWKxdAIDGJIKRZlCnlfNayn-dHv0MO-ohNAOiin8HKZFkQYdfXkF1dg5SUhIZVaZJeBiAQ/s400/method+yam+mooncake1.jpg" border="0" /><br /><br /><div><br /><br /><div></div></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com4tag:blogger.com,1999:blog-8209016488715983418.post-4777153369271725622011-09-13T06:57:00.000-07:002011-09-13T08:27:41.720-07:00上海月饼<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZaYlXoVncbx57UFdmXHJAgAaHHzWwLcIi5HhYLdTrki0qxDzGNp4IWHj5EG3L5jAGyo7Mr9X3CnXiLxPt3LXTdQDuV-uGs71ZJXwKj0Tr_1PK05mN14tutPJLwJTEomOn4HDcEZ7bQY/s1600/DSC_0685.jpg"><img id="BLOGGER_PHOTO_ID_5651850377614630642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 229px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZaYlXoVncbx57UFdmXHJAgAaHHzWwLcIi5HhYLdTrki0qxDzGNp4IWHj5EG3L5jAGyo7Mr9X3CnXiLxPt3LXTdQDuV-uGs71ZJXwKj0Tr_1PK05mN14tutPJLwJTEomOn4HDcEZ7bQY/s400/DSC_0685.jpg" border="0" /></a><span></span></div><br /><div align="center"><span></span></div><br /><div align="center"><span><span>同样的做上海月饼时,粉团也很湿粘,<br />我多加了约120克的面粉。<br />不过饼皮不会硬硬的,<br />反而是酥酥的,像是吃牛油饼,香又酥!<br /></span></span></div><br /><div align="center"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2jeQkbzhci-HovkL3356Nx4p8gDJk9zK-WsqmXYl0cXyURL7Ee0VBRIHNtc1eX0iPdaSXK-3Px3nqMWhQ5Q3joaGPCx4ptf9tolOT68XLUaVsO4GIRCWV2RkyxoQ_6uwj0-1i1ZAwBw/s1600/DSC_0687.jpg"><img id="BLOGGER_PHOTO_ID_5651844300310800834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 288px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2jeQkbzhci-HovkL3356Nx4p8gDJk9zK-WsqmXYl0cXyURL7Ee0VBRIHNtc1eX0iPdaSXK-3Px3nqMWhQ5Q3joaGPCx4ptf9tolOT68XLUaVsO4GIRCWV2RkyxoQ_6uwj0-1i1ZAwBw/s400/DSC_0687.jpg" border="0" /></a><br /><br /><div align="center"><span><span>我用的馅料有巧克力莲蓉、白莲蓉和绿茶蓉。<br />切到这粒的是绿茶蓉。颜色还蛮搭配的!</span></span><span></span></div><span></span><br /><span>上海月饼食谱来自《色香味-9月号2001》的月刊。<br /><br />用料:<br />糖霜 50克<br />牛油 250克<br />糖浆 50克<br />盐 半茶匙<br />鸡蛋 1粒<br />面粉 350克(可在加)<br />发粉 1/4茶匙<br />瓜子 30克(我没放)<br />涂抹用的蛋黄 1粒<br /><br />馅料:<br />莲蓉 1公斤<br />咸蛋黄 7粒<br /><br />做法:<br />1)混合搅打糖霜、牛油、糖浆和盐。<br />2)加入蛋搅均匀。<br />3)折入筛过的面粉和发粉拌成面团,把面团冷藏20分钟。<br />4)把面团分成小球,每粒30克。<br />5)把面团搓成圆锥状,用面团包着莲蓉和一粒蛋黄。<br />6)在月饼表面轻轻涂上蛋黄液,并以瓜子装饰。<br />7)在预热摄氏180度的烘炉里烘13-15分钟即可。<br /><br />制迷你月饼<br />以45克馅料配30克饼皮<br /><br />制一般月饼<br />以120克馅料配70-80克饼皮</span>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com0tag:blogger.com,1999:blog-8209016488715983418.post-89764698512510349582011-09-13T01:33:00.000-07:002011-09-13T03:35:53.182-07:00哈日月饼<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHXyCCr5xULg0pejLjBA4TNkGOkWvvh5gs5t7e-MmBxXhxf54MoozkGZQ7Cz8FW-3grSXyTqjhyphenhyphenas0TXjElxdsYdz7TtCWUmpAz5nSmCsSIypmGifXRLNDPlT5J0R4k5ttm8-zkwlkPU/s1600/DSC_0684.jpg"><img id="BLOGGER_PHOTO_ID_5651760040469577570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 279px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHXyCCr5xULg0pejLjBA4TNkGOkWvvh5gs5t7e-MmBxXhxf54MoozkGZQ7Cz8FW-3grSXyTqjhyphenhyphenas0TXjElxdsYdz7TtCWUmpAz5nSmCsSIypmGifXRLNDPlT5J0R4k5ttm8-zkwlkPU/s400/DSC_0684.jpg" border="0" /></a><span>哈日月饼食谱来自《色香味-八月号2002年》的月刊。<br />我用牛奶代替了花奶 30克。<br />把全部的材料混合在一起时,混合料太过粘湿!<br />又加了约120克水仙面粉,结果。。。。。<br />外表看起来美美的哈日月饼。。。皮是硬硬的!<br />看来是放太多粉啦!</span></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzjE7Jf-WrminOMXZMmtGeur7lCtL-AHJeC5fD91XH1DEeAxzOuNcWY3bDLaJx1DmpXy6sYwuzspShef6ELVgIu9deJxrwgQhahNQvOUxB1WZ1VXmcUuzJVIIooCciRWrPLQ3Ky9kIJw/s1600/DSC_0697.jpg"><img id="BLOGGER_PHOTO_ID_5651760033209046226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 283px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzjE7Jf-WrminOMXZMmtGeur7lCtL-AHJeC5fD91XH1DEeAxzOuNcWY3bDLaJx1DmpXy6sYwuzspShef6ELVgIu9deJxrwgQhahNQvOUxB1WZ1VXmcUuzJVIIooCciRWrPLQ3Ky9kIJw/s400/DSC_0697.jpg" border="0" /></a><span></span><br /><span></span><br /><br /><p align="left"><span>哈日月饼<br />(可做8-9粒)<br />食谱提供:Yvonne Lim<br /><br />饼皮:<br />水仙面粉150克<br />发粉 半茶匙<br />糖霜 60克,筛过<br />牛油 20克<br />花奶 2汤匙半,约30克<br />蛋 1粒,约50克<br />黑芝麻适量<br /><br />馅料:(依个人喜好)<br />班兰莲蓉180克,分成9小球,每粒20克<br />芋头莲蓉180克,分成9小球,每粒20克<br />咸蛋9粒,洗净并去除薄膜,加入少许玫瑰酒(我用花调酒)和麻油,<br />待干后放入烘炉,以150度烘约5分钟待用<br />鸡蛋1粒,涂抹用的<br /></span><span><br />做法:<br /><span><span>1.水仙面粉和发粉一起筛过,待用。<br />2.以搅拌器混合牛油、蛋、糖霜和花奶。<br />3.取出混合物,折入筛过的面粉搓成面团。<br />4.面团盖上一张面包纸,放置约20分钟。<br />5.把面团分成每粒35克的小球。<br />6.手握班兰和芋头莲蓉球各一粒,以手掌压平成圆片。放上一粒蛋黄后包起成50克的球形。<br />7.辗平面团以包起球形馅料。<br />8.在面团顶部中央部分小心地刷上蛋液,并撒上黑芝麻。<br />9.在预热摄氏170度的烘炉里烘约20分钟即可。<br /></span></span></span><br /></p>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com0tag:blogger.com,1999:blog-8209016488715983418.post-73725490900491382512011-09-12T23:30:00.000-07:002011-09-13T01:30:54.976-07:00又迟了!冰皮月饼!<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbX3MHs4s8NXOrnXENQX9ari_OF5VovxY0vXOnvbL9rI49hbFTauHu9nKZikokin2KN_GecM_NjMsizeL0jjeowlGZMHyLDCkvVvaysDPcsm2PE0N4WrwqSJmb0tKDpJx7OUB9P_LpfI8/s1600/DSC_0654.jpg"><img id="BLOGGER_PHOTO_ID_5651732100063254338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbX3MHs4s8NXOrnXENQX9ari_OF5VovxY0vXOnvbL9rI49hbFTauHu9nKZikokin2KN_GecM_NjMsizeL0jjeowlGZMHyLDCkvVvaysDPcsm2PE0N4WrwqSJmb0tKDpJx7OUB9P_LpfI8/s400/DSC_0654.jpg" border="0" /></a></div><br /><div align="center"><span><span>又迟了“月饼”!<br />没想到还是得过了中秋节!<br />连续做了几款月饼,会陆续放上来。<br /><br />和去年一样做了迷你<a href="http://funkitchen24.blogspot.com/2010/09/blog-post_21.html">冰皮月饼</a>,有绿茶、白牛奶和香橙口味的。<br />今年还做了大的冰皮加了蛋黄!要送礼的!<br />第一次加蛋黄,还不到功夫,把蛋黄给压扁了!\(-_-;)/<br /></span></span></div><br /><div align="center"><img id="BLOGGER_PHOTO_ID_5651748969475997986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 202px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJpzsu5WK7V_VqbFTzqcVBr4P0mM_C6nfyM0H92H1OVYJX86irgXiQAT0gx03goSidUdtqCyvuXQ5hwkCNfFk9wN8Z82KhQANYnTVBwWIYK80F-2N_Ck7_wzTjbLmPXx7NTmE_yhes4s/s400/greentea+mooncake.jpg" border="0" /><br /></div><br /><div></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xp_MzDiAJ8Fa4nq_P7eILGGOe5A2z8qIMCMXT_cvUEonimEB_Bmx2W93bB60xSCLdgq1YSh8rFiMsABj-QTtaE20EMuXXu7ZWSWJgZi9_BVXxXXp21ekF7mPG2rJ8PWWrOlKNnFIJAE/s1600/DSC_0671.jpg"><img id="BLOGGER_PHOTO_ID_5651732093416496946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xp_MzDiAJ8Fa4nq_P7eILGGOe5A2z8qIMCMXT_cvUEonimEB_Bmx2W93bB60xSCLdgq1YSh8rFiMsABj-QTtaE20EMuXXu7ZWSWJgZi9_BVXxXXp21ekF7mPG2rJ8PWWrOlKNnFIJAE/s400/DSC_0671.jpg" border="0" /></a> 冰皮月饼的食谱在<a href="http://funkitchen24.blogspot.com/2010/09/blog-post_21.html">这里</a>。<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5651732089210252834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 264px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKKWoNE8jciswTwk8da9czK1uwYW4StSjnTLROM-W8XZr6MVnD7f9CMJg4l0-joiKsPBe_ca-eBoUfhma7fwF8j_RxpF2pv4O0mAIy2eSNFvVuiZA-DHdjsKaHKmwhVZH_I2ZpKn757s/s400/DSC_0667.jpg" border="0" /></div><br /><div align="center"><span><span>那黑色的馅,不是黑豆沙而是巧克力莲蓉!<br />不错!好吃!\(^o^)/</span></span></div><br /><div align="center"></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com4tag:blogger.com,1999:blog-8209016488715983418.post-10201751632444984882011-08-13T07:49:00.000-07:002011-08-13T09:22:01.005-07:00香蕉芝士三明治<div align="center"></div>
<br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZH8F71nm7EP-apLGvuMU2XHcjjyM3WLl-hIkMZXUR4dpVJiY8c4z2zEnZPbLQiZPJhfwlylaKUOelU-8H7vFYjh2cns6d3jsjZY3kEijg_XOShQCXJnVIMnkmZGYjy7ID_gaLSH_sKVs/s1600/DSC_0544.jpg"><img id="BLOGGER_PHOTO_ID_5640353210849086178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 273px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZH8F71nm7EP-apLGvuMU2XHcjjyM3WLl-hIkMZXUR4dpVJiY8c4z2zEnZPbLQiZPJhfwlylaKUOelU-8H7vFYjh2cns6d3jsjZY3kEijg_XOShQCXJnVIMnkmZGYjy7ID_gaLSH_sKVs/s400/DSC_0544.jpg" border="0" /></a></div>
<br /><div align="center"><span>看过Masa-san三下勝(Yamashita Masaru)的食谱书籍,
<br />他的食谱都是简单容易准备的,我也没记下来,
<br />只凭记忆把三明治做出来。</span></div>
<br /><div align="center"><span></span>
<br /></div>
<br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyLY4xfuNk8IQYxXwpuh2Fxf0tqFb36yne6nq9d_Q3dTFMtzQkVY5sU0T9FQyLBif3M5WhoVBj1rr6G8Utb1_jDAv3otW3zmEIWw-bCRCPbxSKh90dFz4SbrcraQJObg3d-r2k568J8U/s1600/sandwich1.jpg"><img id="BLOGGER_PHOTO_ID_5640353204860120178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyLY4xfuNk8IQYxXwpuh2Fxf0tqFb36yne6nq9d_Q3dTFMtzQkVY5sU0T9FQyLBif3M5WhoVBj1rr6G8Utb1_jDAv3otW3zmEIWw-bCRCPbxSKh90dFz4SbrcraQJObg3d-r2k568J8U/s400/sandwich1.jpg" border="0" /></a> 记得Masa-san是用块状巧克力和苹果来做三明治的。
<br />
<br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YrQou9YJey10tjFWKmQaweUB5oAaIzfpCsafSO4BuI39zrwNkfzKmehUTMHEbNScwp01h-XokT7KAtjA9_AKBL3l5DdMpi1tOax97wCMuoBtPSQ9URwTr3ER92WDwaPFhvW3LD-TqSs/s1600/sandwich.jpg"><img id="BLOGGER_PHOTO_ID_5640353201858327426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YrQou9YJey10tjFWKmQaweUB5oAaIzfpCsafSO4BuI39zrwNkfzKmehUTMHEbNScwp01h-XokT7KAtjA9_AKBL3l5DdMpi1tOax97wCMuoBtPSQ9URwTr3ER92WDwaPFhvW3LD-TqSs/s400/sandwich.jpg" border="0" /></a>
<br />
<br /><div align="left"><span><span><span><span><strong>香蕉芝士三明治
<br /></strong>做法:
<br />1)两片<strong>面包</strong>涂上<strong>榛果酱</strong>,排上切片的<strong>香蕉</strong>,再放上<strong>芝士</strong>,
<br />2)面包四周围涂上<strong>面糊</strong>(面粉1大汤匙加1-2汤匙的水,调成面糊),
<br />3)然后把两片面包合在一起,稍为压一下四周围,让它能紧贴住,
<br />4)再将面包沾上打散的<strong>鸡蛋</strong>(加适量的糖调匀),
<br />5)将面包放入已烧热并涂上油的不粘锅上,以慢火把两面都煎至金黄色即可。</span></span></span></span></div>
<br /></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com4tag:blogger.com,1999:blog-8209016488715983418.post-87030102641596094372011-08-10T02:37:00.000-07:002011-08-10T04:11:55.215-07:00无棉花状的《日本棉花蛋糕》<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9iAFWGi4zs6g1TPIie2Xa-D6ZqYe1JZCVIiYfrpRIels4evXMia5ae24phYUsjEao-0qM2vr7qPm6YBQdXtzioYUQ4DT-OOQlGKTQvB1K1fb0su04pxy2hxl8Rqm1KXOVTNlxMET_kY/s1600/Jap-spong+cake.jpg"><img id="BLOGGER_PHOTO_ID_5639159748434494306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 322px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9iAFWGi4zs6g1TPIie2Xa-D6ZqYe1JZCVIiYfrpRIels4evXMia5ae24phYUsjEao-0qM2vr7qPm6YBQdXtzioYUQ4DT-OOQlGKTQvB1K1fb0su04pxy2hxl8Rqm1KXOVTNlxMET_kY/s400/Jap-spong+cake.jpg" border="0" /></a>
<br />
<br /><div align="center"><span><span style="color:#000000;"><strong>《日本棉花蛋糕》</strong></span>是来自(<span style="color:#000000;"><strong>吴景发烘焙教室的创意西式蛋糕</strong></span>)。
<br />他给的小贴士:“这是一个很好吃的蛋糕。
<br />它的组织松软,但是<span style="color:#ff0000;">难做</span>。特别是蛋白面糊要搅拌恰当,
<br />烘烤温度不可以过高或烘过久,这会导致蛋糕收缩沉降。”
<br />看到<span style="color:#ff0000;">难做</span>。。有点想放弃,
<br />但看看材料。。没几样,就姑且试一试!</span></div>
<br /><div align="center"><span></span></div>
<br /><div align="center"><span><span>可是。。。出来的作品。。。
<br />一点也不像棉花!\(-_-;)/</span></span></div>
<br />
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXCX4aadQ70GzGSuLfCCa5GNa8hY9De21yBPOupJEHg6l6mt0oAKgAAUfT0z0I21CaGmJ0cjtdOgkNBpzWBQ3wgIuaC9iNDE4hIUNBmdCGAH7QwZy_IYxiJl9fZhsEYhW5n561ijvOZs/s1600/DSC_0518.jpg"><img id="BLOGGER_PHOTO_ID_5639159747813272898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 305px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXCX4aadQ70GzGSuLfCCa5GNa8hY9De21yBPOupJEHg6l6mt0oAKgAAUfT0z0I21CaGmJ0cjtdOgkNBpzWBQ3wgIuaC9iNDE4hIUNBmdCGAH7QwZy_IYxiJl9fZhsEYhW5n561ijvOZs/s400/DSC_0518.jpg" border="0" /></a></div>
<br /><div></div>
<br /><div><span><span style="color:#000000;"><strong>《日本棉花蛋糕》</strong>
<br /></span><span>材料A:
<br />60g 牛油
<br />
<br />材料B:
<br />80g 面粉
<br />
<br />材料C:
<br />80ml 蒸发奶水Evaporated milk(我用牛奶)
<br />
<br />材料D:
<br />1粒 鸡蛋
<br />5粒 蛋黄
<br />
<br />材料E:
<br />5粒 蛋白
<br />120g 糖
<br />盐少许
<br /></span></span><span>
<br />做法:
<br />1)将(A)煮沸,然后加入(B)混合拌匀。
<br />2)加入(C)混合拌匀。
<br />3)加入(D)混合搅拌均匀。
<br /><span>4) 先将(E)的蛋白搅拌至发泡即可,加入糖和盐续搅拌至硬。
<br /></span>5)将蛋白糊和蛋黄糊一起搅拌至均匀即可。
<br />6)将面糊倒入以铺上纸的瑞士烘盘里。
<br />7)放在烘炉中层,以170度烘25分钟。
<br />8)出炉后,马上将它移出。
<br />9)待冷却后,将蛋糕横切成2片,然后用<a href="http://funkitchen24.blogspot.com/2010/08/blog-post_20.html">牛油淇淋</a>将它夹起来即可。</span></div>
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<br />秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com0tag:blogger.com,1999:blog-8209016488715983418.post-82387024324313724972011-08-07T05:41:00.000-07:002011-08-08T01:30:29.972-07:00黑芝麻戚风蛋糕<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTe0WwYnHvOaDG9hXdsWqcwjUpak9n3hE1_k4IuvmvynUT4erz5nph1QIMD3K47hQA8phCKzp56HhNgQ8HKajlmANTOSxlBGkbYd-avFFRnLFW8FS3QOph2TFr_QlRrQIOptkQ1h7xLR0/s1600/DSC_0522.jpg"><img id="BLOGGER_PHOTO_ID_5638104043484274754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTe0WwYnHvOaDG9hXdsWqcwjUpak9n3hE1_k4IuvmvynUT4erz5nph1QIMD3K47hQA8phCKzp56HhNgQ8HKajlmANTOSxlBGkbYd-avFFRnLFW8FS3QOph2TFr_QlRrQIOptkQ1h7xLR0/s400/DSC_0522.jpg" border="0" /></a>
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<br /><div align="center"><span><span>我家小瓜不大喜欢豆豆粒粒的东西在蛋糕里,所以这蛋糕不畅销!
<br />但我个人还喜欢这口味!不错,好吃!
<br />我还会试做。。。因为芝麻粉还剩很多。。。
<br />呵呵呵。。。
<br />或许可以试试芝麻糊这类的甜品。。。</span></span>
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<br /><p><img id="BLOGGER_PHOTO_ID_5638094244022061154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16tHbagYDIZbPUAlRJS15h5-dg61V_Zf_LUG-TJunj63oTcx2bSOA8b-2YSdKx2WdhTGF2UVG4pHtJItgTprYKNhMgTQQP5yEhJHhWwEbZpA_nrzgmKkPv2Jyf3bVcaVaYbjg53fk05E/s400/DSC_0525.jpg" border="0" /> </p>
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<br /><p><span>我用了<a href="http://shirley8989.blogspot.com/2010/11/blog-post_12.html">e起打开幸福滋味</a>的食谱。
<br />谢谢幸福滋味的分享。</span>
<br /></p>
<br /><p><span>材料1:
<br />蛋黄糊
<br />蛋黄-------------4粒
<br />橄榄油-----------40ml(我用葵花籽油,因为太干,我加到80ml)
<br />牛奶-------------40ml(因为太干,我加到100ml)
<br />黑芝麻粉---------60g
<br />自发面粉(筛)--20g</span></p>
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<br /><div><span>材料2:
<br />蛋白糊
<br />蛋白-------------4粒
<br />幼糖-------------45g
<br />柠檬汁-----------1小匙(我用塔塔粉1/8茶匙)</span></div>
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<br />做法可参考<a href="http://funkitchen24.blogspot.com/2010/06/blog-post_847.html">这里</a>。
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<br />秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com0tag:blogger.com,1999:blog-8209016488715983418.post-85541013018521534182011-08-07T02:39:00.000-07:002011-08-07T05:27:34.663-07:00灌水~~黑胡椒鸡意大利面<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2XVxKN6okGCXfZaH0lCIn5F-qLNpZa-B6_IeUW69WcW3Tbz2sFJiZNgfZ6MkGgPP_S6GiIsFI4ZVMePVySnitte480-J-KmDuzt3XAH3KUblphauj0GUA4ka0wCmxcMJx1fJNmNTHyk/s1600/DSC_0504.jpg"><img id="BLOGGER_PHOTO_ID_5638048145591974770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 231px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2XVxKN6okGCXfZaH0lCIn5F-qLNpZa-B6_IeUW69WcW3Tbz2sFJiZNgfZ6MkGgPP_S6GiIsFI4ZVMePVySnitte480-J-KmDuzt3XAH3KUblphauj0GUA4ka0wCmxcMJx1fJNmNTHyk/s400/DSC_0504.jpg" border="0" /></a><br /><br /><div align="center"><span>哈哈。。。为什么是灌水呢?事情是这样的。。。<br />我家小瓜不大会吃辣,所以杂货店的人就介绍我Singlong的黑胡椒酱。<br />因为需要很多汁,所以我就放了三大匙的黑胡椒酱!<br />结果咧。。。咔咔咔。。小瓜边吃边灌水!<br />我又好气又好笑,气他们。。这么大了还不会吃辣,<br />笑他们。。灌水的样子。。还蛮可爱的!<br /></div></span><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5638052383874365826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkyjoe9hy58DLZ0Akmpf_hKzwygjB8YGJjAYVhqaISLT9tNYYC5PMLM-Msj4rvmNn75iN9bIL1uPL8W81g0CrfUdavseIlBCz4ZNAxHwl8YSoAg4eAZL-uwsdEbIbPQ07U5HIGZH8fjU/s400/Spaghetti.jpg" border="0" /> <br /><p align="center"><span><span><span>意大利面条、鸡腿肉、罐头蘑菇、大葱、黑胡椒酱、<br />适量的油、水及酱青<br />就能煮出这黑胡椒鸡意大利面了!<br />是不是很简单啊!</span></span></span></p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TlfoE0ubgExj0ea5XQjS9a34nwwyBxt9PXSACLiaIo7f8Y3OJm8eobRjPDyT_WgoUSw7LzHJs9KcDPNQ9F5OG3zRFR9TWm2LLAW-LgwWhj1LWE9CfxCW7MeWQImDRqGXm5qFbMial0I/s1600/DSC_0502.jpg"><img id="BLOGGER_PHOTO_ID_5638048139718922082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 277px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TlfoE0ubgExj0ea5XQjS9a34nwwyBxt9PXSACLiaIo7f8Y3OJm8eobRjPDyT_WgoUSw7LzHJs9KcDPNQ9F5OG3zRFR9TWm2LLAW-LgwWhj1LWE9CfxCW7MeWQImDRqGXm5qFbMial0I/s400/DSC_0502.jpg" border="0" /></a><br /><br /><img id="BLOGGER_PHOTO_ID_5638048146139195106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 271px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTCFWlN-5ukuzN4PEgnRHZqas-X30y8_SOIgq8eIXzE9oTX2gbeuOPX6HjhE1qp7GYrIxM-F4JEmRwUyOCMpo7xAgZNgEbF6m4y9ity2kFKaesz9HBwvrf2NklgSNTaEFCqN6x218EWU/s400/DSC_0505.jpg" border="0" /><br /><br /><br /><div></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com0tag:blogger.com,1999:blog-8209016488715983418.post-64673127729455492882011-07-22T09:24:00.000-07:002011-07-23T09:18:32.726-07:00自制鲜豆浆 Soy Milk<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLxx80aOXdcDbJNVGjCzPxQ_ZXRV0OR2F5PqgjmV0qDloowwe9T5MCa565aOSEoBRt2398PE8okHR7oX6n34d6t7PSfgOYMr6DwuKTGDEInlaYMVwMGu-JFZ05u494Duw3ZxTAO2EygE/s1600/DSC_0490.jpg"><img id="BLOGGER_PHOTO_ID_5632214240220684834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 225px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLxx80aOXdcDbJNVGjCzPxQ_ZXRV0OR2F5PqgjmV0qDloowwe9T5MCa565aOSEoBRt2398PE8okHR7oX6n34d6t7PSfgOYMr6DwuKTGDEInlaYMVwMGu-JFZ05u494Duw3ZxTAO2EygE/s400/DSC_0490.jpg" border="0" /></a><br /><br /><div align="center"><span><span>除了豆先生的豆浆够浓外,其他地方的豆浆不是太薄就是太甜。<br />自己做豆浆浓度甜度,可以自己掌控!<br />自做豆浆材料少,方法简单,有豆浆机会更容易。<br />我家没有豆浆机,只好自己动手做咯!</span></span></div><br /><div align="center"><span><span></span></span></div><br /><img id="BLOGGER_PHOTO_ID_5632214232840617058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 375px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jJG0D2fGm1W0ApJ6ucb8mrkzvLtTCkebZ0O6XLU-KVxFcvM4kHIhYyQ9dObFWF8sPNVedNcMjMhjcQ0wiarSyQQk-yfCAsBLUY1Q4ICspBia3B_uF3Y3d3yGYBKQtSqDRT5aeZDn5ZQ/s400/DSC_0485.jpg" border="0" /><br /><br /><br /><div align="center"><span>豆浆不只可以用黄豆也可以用黑豆来制做。<br />黑豆浆做出来是浅绿色的,它们都含有丰富的营养。<br /><br /><span style="color:#3333ff;"><strong>转贴<br /></strong></span><span style="color:#ff0000;">黄豆</span><span style="color:#33cc00;">含有丰富的蛋白质、脂肪、醣類、钙、<br />磷、鐵、维他命A、B等,且易为人体所吸收。<br />黄豆有消水腫、解食物毒、治脚气的功能。<br /><br />豆类中,黄豆的用途最广,因其含油質多,故可榨油,<br />又可制成豆腐、腐乳、豉油等,为我们日常生活中不可缺的食品。<br /><br />黄豆可治風渴,将黄豆配合中药鹹秋石同煮,<br />有退黄氣消肿胀之效。此外,黄豆更有滋润皮肤、<br />养颜的功效。</span></span><br /><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN1oZp7uv25awucwrgieRIqbN_UfUwCQnPBaUlHuUnljXP7j7hjoyTt79yQAC61ptz0QCVBx3QK_ZfAd4ymVrnouQdVAJpGpUQoz0Cqc6rL1emmAF9dyRh_EkDzAPE6ycCOBtLaoBOaY/s1600/Soy+Milk.jpg"><img id="BLOGGER_PHOTO_ID_5632214235055798674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN1oZp7uv25awucwrgieRIqbN_UfUwCQnPBaUlHuUnljXP7j7hjoyTt79yQAC61ptz0QCVBx3QK_ZfAd4ymVrnouQdVAJpGpUQoz0Cqc6rL1emmAF9dyRh_EkDzAPE6ycCOBtLaoBOaY/s400/Soy+Milk.jpg" border="0" /></a><span></span></div><br /><div><span></span></div><br /><div align="center"><span><span><span>黄豆200g,浸水六个钟头以上。<br />将浸泡后的黄豆分次放进搅拌机,加水搅至细幼。<br />倒入锅内,再加水(连搅拌的水,我用了1500ml)中火煮至滚。<br />再煮时要不停的搅拌,以防锅底烧焦。<br />后将豆渣过滤出,再将豆浆加热,<br />加入糖(依个人喜爱)搅至糖溶化即可。<br /></span></span></span></div><br /><div></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com2tag:blogger.com,1999:blog-8209016488715983418.post-4673596297206793022011-07-22T07:45:00.000-07:002011-07-22T18:59:43.035-07:00巧克力蛋糕 Chocolate Torte<img id="BLOGGER_PHOTO_ID_5632190080549999874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaWJSL2vD8J4QgzU5AWofSFzHCuwN6iPte_WXM-dGXVIYl4JbKbboaAwQS0wGNTAs0kdVhDIm6BYQgaexVcZOXr0sYGPnt_lfnDT1rRsNFe25df0RKfAYupkW4S6-wW_T74TEUCzHXGk/s400/DSC_0440.jpg" border="0" /><br /><br /><br /><div align="center"><span><span>没人生日!<br />就为了用完鲜奶油,所以做了这个巧克力蛋糕。<br />食谱是东抽西抽的,没有一个固定的食谱。<br />就看冰箱有什么材料了。</span></span><br /><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDM1eCBsvjXg6-nizwvTmx6ESiPKBE67zq4e_uKUFmY9sfCJMrTipWDy-n55Rf3rhgyv_8x7-_pQhEBlPBBnKMoHjh135qNHpTu0Hdh6C__-xKmUhOLOuYWZBn4-yUCmceAsv_Mook1b4/s1600/DSC_0439.jpg"><img id="BLOGGER_PHOTO_ID_5632190082103678642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 264px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDM1eCBsvjXg6-nizwvTmx6ESiPKBE67zq4e_uKUFmY9sfCJMrTipWDy-n55Rf3rhgyv_8x7-_pQhEBlPBBnKMoHjh135qNHpTu0Hdh6C__-xKmUhOLOuYWZBn4-yUCmceAsv_Mook1b4/s400/DSC_0439.jpg" border="0" /></a></div><br /><br /><div align="center"><span><span>内陷奶油,做了一份,发现太少不够涂,<br />再做过。。结果做了三次都失败了!<br />分离了!分离了!这还有待烟酒烟酒了!<br />没办法了,只好把内陷涂薄一点。</span></span><br /></div><br /><div align="center"><span style="font-size:+0;"></span></div><br /><br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5632190084287581282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 264px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzjuZFNVZgHcND_2trxgEVjmK_q9E0ZBXr1WPmhcZohEsiz8_wkyjHPVWuze_L4pSfSF7FnZqGAkCygJ1gtqNtT2uJXn2Pd6e8ofyPGzK41JgrMjoZamMrt0ud_teFt1Qh67d7ldiwTU/s400/DSC_0434.jpg" border="0" /><br /><br />材料:<br /><br />一个巧克力海绵蛋糕(<a href="http://funkitchen24.blogspot.com/2011/02/blog-post.html">食谱在这里</a>)<br /><br />内陷:<br />榛果奶油(一个蛋糕需要做两份)<br />榛果抹酱~~120g(如果太干,先隔水溶化)<br />鲜奶油(打起)~~150g<br />将材料混合均匀即可。<br />将蛋糕切成三片,涂上榛果奶油,放进冰箱冷藏至凝固。<br /><br />巧克力奶油:<br />鲜奶油~~~150g<br />烹饪巧克力cooking chocolate~~375g<br />牛油~~~1汤匙<br />隔水炖热鲜奶油,加入巧克力及牛油搅至幼滑即可。<br />将巧克力奶油淋在已凝固的奶油蛋糕上,放上装饰即可。秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com2tag:blogger.com,1999:blog-8209016488715983418.post-41312766206310377772011-07-16T03:26:00.000-07:002011-07-16T09:22:11.363-07:00石路布兰尼 Rocky Road Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4xmc4vjN4CTelNFXiIUcH2fzT3tz8Mb1aNXiWw2CwVOE5l6Umq2GX8heEclKbhmbBsRy2nQSnp-1j-TJ1ri6ADBBFjgGuj3Vezuq91G3V5eSFuVGhM1jOOXIyGwFiQsj5PuhkqGRDuw/s1600/Brownies1.jpg"><img id="BLOGGER_PHOTO_ID_5629902875731788770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4xmc4vjN4CTelNFXiIUcH2fzT3tz8Mb1aNXiWw2CwVOE5l6Umq2GX8heEclKbhmbBsRy2nQSnp-1j-TJ1ri6ADBBFjgGuj3Vezuq91G3V5eSFuVGhM1jOOXIyGwFiQsj5PuhkqGRDuw/s400/Brownies1.jpg" border="0" /></a><br /><br /><div align="center"><span><span>记得曾经吃过口感湿软、有浓厚巧克力味的布兰尼,很好吃!<br />那浓厚的巧克力味一直让我念念不忘。<br />过后也试过了许多糕饼店的布兰尼,一直都吃不到那种湿润的口感。<br />不是太干,就是太松散,没有那种湿润的口感。</span></span></div><br /><br /><img id="BLOGGER_PHOTO_ID_5629902862623924914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEscWNtS7EChXAi8BAtJO450oa9Iz8l-WG1BBc3c51raqCq3XBmeJE_zjVt6L1ti3l5P1Ois3ZE4GzeHz9GGOvOnefroeuUwuv-Xe9RtGHpXLqZrY0iNWlNyaaIeNtRIunPG3T8l4Z_tI/s400/Brownies3.jpg" border="0" /><br /><br /><div align="center"><span>就在五月份时Ms Sofiah Afandi 在民众俱乐部开班教布兰尼,<br />不想错过机会,就和朋友一起去向Ms Sofiah 老师学习。<br />哇!吃过了老师的布兰尼,我不想再吃外面卖的布兰尼了!<br />真的!很好吃!有那种湿软的口感。</span></div><span></span><br /><span></span><br /><img id="BLOGGER_PHOTO_ID_5629902868285705042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFmZltFEV7ZIxmWB_QGGhTpRZDx8AUW-QFDPVFfFcvAwwoNZfMpC-L9n4YHHXNVNFbuKhCR0Cny_1mYhEIkz-hReLo2OFUx-ha0pi_8C_GCwuupCgGAO5FDkuv5ivNMWE1sVixQKb68k/s400/Brownies2.jpg" border="0" /><br /><br /><div align="center">要说抱歉了,老师的食谱不方便公开。</div><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUHPIGOqrfHd8cd_zsRIeB46rL7L7IkUq8T9I01FNcri8JJ-CA13zKZ1LfOxNFgcNWXnnRFa6VFABrSchLE9ZNr46kfIfWttM3nZ2duNa74r378sIYoGTIHFbxWqrl86BgWUZHyZgBaY/s1600/DSC_0406.jpg"><img id="BLOGGER_PHOTO_ID_5629902872566911538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 237px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUHPIGOqrfHd8cd_zsRIeB46rL7L7IkUq8T9I01FNcri8JJ-CA13zKZ1LfOxNFgcNWXnnRFa6VFABrSchLE9ZNr46kfIfWttM3nZ2duNa74r378sIYoGTIHFbxWqrl86BgWUZHyZgBaY/s400/DSC_0406.jpg" border="0" /></a><span>这是我做的“石路布兰尼”。<br />硬一点,湿润感也不够。。。<br />嘿嘿。。。功夫不到家,火候也没掌握好。<br />虽然如此,还是被我家孩子吃光光咯!<br />嘻嘻嘻。。。</span><br /><span></span></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNt57ofdpf1VHBq3gkeIXYYGYflxhNGLMydPAbl7Xf08qHg4ysNxO5cGMTDfTuegYX4ztBvziBbqsSm_RKp7Lk5MXPyKiF3HdQ41oV35GxIVCxrNWesIMtUVo_Szl9KpB-6kRTsdCLlw/s1600/lovelycakes.jpg"><img id="BLOGGER_PHOTO_ID_5629902867801106706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 357px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNt57ofdpf1VHBq3gkeIXYYGYflxhNGLMydPAbl7Xf08qHg4ysNxO5cGMTDfTuegYX4ztBvziBbqsSm_RKp7Lk5MXPyKiF3HdQ41oV35GxIVCxrNWesIMtUVo_Szl9KpB-6kRTsdCLlw/s400/lovelycakes.jpg" border="0" /></a> 谢谢Ms Sofiah老师的细心教导。</div><br /><div><br /><div></div><br /><div></div><br /><div></div></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com0tag:blogger.com,1999:blog-8209016488715983418.post-60342811954672444572011-06-12T00:08:00.000-07:002011-06-12T01:29:29.064-07:00甜薯椰丝球 - Onde Onde<div align="center"><a href="http://i948.photobucket.com/albums/ad326/sktoo1124/DSC_0341-1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 455px; CURSOR: hand; HEIGHT: 346px; TEXT-ALIGN: center" alt="" src="http://i948.photobucket.com/albums/ad326/sktoo1124/DSC_0341-1.jpg" border="0" /></a><span><span>通常在外面看到的Onde Onde 是班兰口味绿色的。<br />蕃薯口味的Onde Onde 倒没看过,只是听说过。<br />朋友也曾提过很容易做。后来也在图书馆找到了食谱,拍了下来。<br />嘿嘿。。。一拖就拖了几个月才动手做。<br />唉。。。做好了呢。。。因为photobucket有问题,<br />又拖了几天,才把它贴上来。<br />哎呀呀呀。。。。 </span></span></div><br /><br /><a href="http://i948.photobucket.com/albums/ad326/sktoo1124/DSC_0342-1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 404px; CURSOR: hand; HEIGHT: 365px; TEXT-ALIGN: center" alt="" src="http://i948.photobucket.com/albums/ad326/sktoo1124/DSC_0342-1.jpg" border="0" /></a><br /><br /><br /><br /><div><a href="http://i948.photobucket.com/albums/ad326/sktoo1124/DSC_0339-1-1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 452px; CURSOR: hand; HEIGHT: 450px; TEXT-ALIGN: center" alt="" src="http://i948.photobucket.com/albums/ad326/sktoo1124/DSC_0339-1-1.jpg" border="0" /></a></div><br /><div>忘了看食谱是哪一本书籍。</div><br /><div></div><br /><div><span><span><span><span>材料:<br />印尼甜薯--------------130g(削皮,切块)<br />薯粉-------------------50g(如果做两份,70g就可以了)<br />班兰叶-----------------2片<br /></span></span></span></span><span><span><br /><span>馅料:<br />椰糖-------------------120g(切碎)<br /></span></span></span><span><span><span></span><br /><span>裹料:(拌匀,蒸5分钟)<br />嫩白椰丝--------------150g<br />盐---------------------1茶匙<br /></span></span></span><span><span><br /><span>做法:<br /><br />1)甜薯蒸熟后,压烂待凉。<br />2)将(1)慢慢的加入薯粉搓匀,再搓成长条后,分割成小等份,包入适量馅料,搓圆。<br />3) 将班兰叶放入半锅煮滚的水,投入(2)煮至圆球浮上,捞起,滚上裹料即可。</span></div></span></span><span></span>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com3tag:blogger.com,1999:blog-8209016488715983418.post-30752570663760834542011-05-13T23:50:00.000-07:002011-05-14T03:35:33.649-07:00草莓芝士乳酪蛋糕(无需烘培)<div align="center"><a href="http://i948.photobucket.com/albums/ad326/sktoo1124/pizza/breads/cheese%20cakes/DSC_0260-1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 419px; CURSOR: hand; HEIGHT: 319px; TEXT-ALIGN: center" alt="" src="http://i948.photobucket.com/albums/ad326/sktoo1124/pizza/breads/cheese%20cakes/DSC_0260-1.jpg" border="0" /></a><span><span>忙忙碌碌,老是觉得时间不够用!<br />有好多事要忙,再加上孩子在考试,也没什么时间上网。<br />有上网也是匆匆忙忙就下线了,连部落格也没时间跟新。<br />一进来部落格就看到Doreen和箐桃的“母亲节的祝福”,<br />很感动! 谢谢你们还记得我!<br />我也祝福Doreen、箐桃及网友姐妹们<br />“天天都是快乐、开心的妈妈”!</span></span></div><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 230px; CURSOR: hand; HEIGHT: 353px; TEXT-ALIGN: center" alt="" src="http://i948.photobucket.com/albums/ad326/sktoo1124/pizza/breads/cheese%20cakes/DSC_0266-1.jpg" border="0" /></div><br /><div align="center"><span><span>这蛋糕还是女儿一言惊醒,糊里糊涂的我做个蛋糕给他老豆的。<br />哈哈。。。要我做芝士蛋糕,其实是他们自己喜欢吃的!<br />找了<a href="http://tracylow11111.blogspot.com/2011/03/blog-post_25.html">平淡的生活</a>的食谱“<a href="http://tracylow11111.blogspot.com/2011/03/blog-post_25.html">草莓芝士乳酪蛋糕</a>”,草莓酱还是自制的。<br /><br />这蛋糕已经拖了两个星期了!<br />唉。。。劳动!劳动!<br />人家休息,他工作,<br />劳碌命啊!</span></span></div><br /><div align="left"></div><br /><div align="left"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 538px; CURSOR: hand; HEIGHT: 259px; TEXT-ALIGN: center" alt="" src="http://i948.photobucket.com/albums/ad326/sktoo1124/pizza/breads/cheese%20cakes/DSC_0268-1-1-1.jpg" border="0" /></div><br /><div align="center">谢谢<a href="http://tracylow11111.blogspot.com/2011/03/blog-post_25.html">Tracy</a>的分享。</div><br /><div align="left"><br /></div><br /><p><a href="http://i948.photobucket.com/albums/ad326/sktoo1124/pizza/breads/cheese%20cakes/DSC_0232-1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 478px; CURSOR: hand; HEIGHT: 478px; TEXT-ALIGN: center" alt="" src="http://i948.photobucket.com/albums/ad326/sktoo1124/pizza/breads/cheese%20cakes/DSC_0232-1.jpg" border="0" /></a><span><span></span></span></p><br /><p><span><span><span><span></span></span></span></span></p><br /><p><span><span><span><span>饼底:<br />Oreo饼干90g及溶化牛油45g,混合均匀,平均压入慕斯圈内,放入冰箱1-2小时。<br /><br />自制草莓酱:<br />草莓-搅成泥200g,糖90g及柠檬汁1tsp,混合一起煮2-3分钟,煮滚后除去泡沫,熄火,待凉。<br /><br />鱼胶粉10g及热水50g,混合搅至溶化,待用。<br /><br />动物性奶油150ml,打至6分发,待用。<br /></p></span></span></span></span><br /><p><a href="http://i948.photobucket.com/albums/ad326/sktoo1124/pizza/breads/cheese%20cakes/DSC_0242-1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 478px; CURSOR: hand; HEIGHT: 478px; TEXT-ALIGN: center" alt="" src="http://i948.photobucket.com/albums/ad326/sktoo1124/pizza/breads/cheese%20cakes/DSC_0242-1.jpg" border="0" /></a></p><br /><p><span>芝士馅:</span></p><br /><p><span>Cream Cheese 250g,原味乳酪 1小罐(150g)<br />将Cream Cheese和乳酪打滑,分次加入草莓酱、鱼胶水及奶油搅拌均匀。<br />倒入饼底内,冷藏4小时。<br /></p></span><br /><div><br /><div><a href="http://i948.photobucket.com/albums/ad326/sktoo1124/pizza/breads/cheese%20cakes/DSC_0250-1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 388px; CURSOR: hand; HEIGHT: 388px; TEXT-ALIGN: center" alt="" src="http://i948.photobucket.com/albums/ad326/sktoo1124/pizza/breads/cheese%20cakes/DSC_0250-1.jpg" border="0" /></a> </div><br /><div><span><span>将1.5litre的水、一包12g的燕菜精agar-agar powder(红色)及 250g糖,混合均匀煮滚,待凉。<br />在待凉其间,要不停地搅拌,以防凝结。<br />在芝士蛋糕上排上草莓,<br />再将燕菜水倒入芝士蛋糕上,盖过草莓即可,<br />在冷藏1-2小时,脱模即可。</span></span></div><br /><div></div></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com12tag:blogger.com,1999:blog-8209016488715983418.post-9535582308103206362011-03-31T01:15:00.000-07:002011-04-01T01:57:38.184-07:00德式酥饼<p align="left"><a href="http://i948.photobucket.com/albums/ad326/sktoo1124/cookies/DSC_0172-2.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 375px; CURSOR: hand; HEIGHT: 285px; TEXT-ALIGN: center" alt="" src="http://i948.photobucket.com/albums/ad326/sktoo1124/cookies/DSC_0172-2.jpg" border="0" /></a><span style="font-size:0;"></span></p><br /><div align="center"><span style="font-size:0;"><span style="font-size:0;"></span></span>一直想尝试做德式酥饼。</div><br /><div align="center">虽然材料少,方法简单。。。 但如果拿捏得不好,也会失败的!</div><br /><div align="center">就像照片显示了酥饼的裂痕,这就是我失败的地方!</div><br /><div align="center"><span style="font-size:0;"><span style="font-size:0;"><span style="font-size:0;"></span></span></span></div><br /><div align="center"><span style="font-size:0;"><span style="font-size:0;"><span style="font-size:0;"></span></span></span><span style="font-size:0;"></span><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 408px; CURSOR: hand; HEIGHT: 331px; TEXT-ALIGN: center" alt="" src="http://i948.photobucket.com/albums/ad326/sktoo1124/cookies/DSC_0163-1-2.jpg" border="0" /></div><br /><div align="left"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 296px; CURSOR: hand; HEIGHT: 319px; TEXT-ALIGN: center" alt="" src="http://i948.photobucket.com/albums/ad326/sktoo1124/cookies/DSC_0167-2.jpg" border="0" /> <br /><p align="center"></p>我用了靓师奶用过的食谱,谢谢Aries的分享。 <br /><div align="center"></div><br /><div align="left">我做了双份。</div><br /><p align="left"><span style="font-size:0;"><span style="font-size:0;"><span style="font-size:0;"><span style="font-size:0;"></span></span></span></span>材料:</p><br /><p align="left"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>牛油--------------125g </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><br /><p align="left"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>糖粉--------------40g </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><br /><p align="left"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>马铃薯粉----------125g </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><br /><p align="left"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>特幼粉------------80g(我用面粉)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left">做法:</div><br /><div align="left"></div><br /><div align="left">1)牛油和糖粉打发。</div><br /><div align="left">2)倒入马铃薯粉及面粉,揉成软面团。</div><br /><div align="left">3)将面团分成小球,稍微压扁,排入已铺上烤纸的烤盘上。</div><br /><div align="left">4)用叉子压出条纹。</div><br /><div align="left">5)放进已预热的烤箱,以150度,烘烤20分钟,不需要烤至金黄。</div><br /><div align="left"></div><br /><div align="left"></div></div>秀秀http://www.blogger.com/profile/03211044472926907814noreply@blogger.com3